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Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber
J. Fernández-López, E. Sendra, E. Sayas-Barberá, C. Navarro, J.A. Pérez-AlvarezVolume:
80
Year:
2008
Language:
english
DOI:
10.1016/j.meatsci.2008.01.010
File:
PDF, 170 KB
english, 2008